Chopped Rainbow Salad with Pomegranate Arils

A vibrant salad featuring sweet and tart POM Wonderful pomegranate arils, complemented by a flavorful dressing.

By @carolinagelen

Original recipe source

Cook time: 30 minutes

Servings: 6

Ingredients

• 1 small jalapeño
• 1 teaspoon Dijon mustard
• 2 garlic cloves
• 10 mint leaves
• 0.33 cup champagne vinegar
• 0.25 cup maple syrup
• 0.3125 cup extra-virgin olive oil
• 0 salt
• 4 ounces halloumi
• 0.5 small red onion
• 1 large carrot
• 1 cup Castelvetrano olives
• 2 Persian cucumbers
• 8 small scallions
• 4 8-ounce packs POM Wonderful Pomegranate Arils
• 0 salt
• 0 prepared dressing

Instructions

1. Thinly slice 1 small jalapeño and set aside.
2. In a medium jar, combine the sliced jalapeño, 1 teaspoon of Dijon mustard, 2 finely grated garlic cloves, and 10 thinly sliced mint leaves.
3. Add 1/3 cup of champagne vinegar, 1/4 cup of maple syrup, and 1/4 cup plus 1 tablespoon of extra-virgin olive oil to the jar.
4. Add a pinch of salt to the jar, twist the lid on tightly, and shake the dressing until emulsified.
5. Dice 4 ounces of halloumi cheese and set aside.
6. Dice 1/2 small red onion, 1 large carrot, 1 cup of Castelvetrano olives, and 2 Persian cucumbers. Finely slice 8 small scallions.
7. In a large mixing bowl, combine 4 packs of POM Wonderful Pomegranate Arils, the diced halloumi, red onion, carrot, olives, cucumbers, and scallions.
8. Season the salad with a pinch of salt.
9. Pour the prepared dressing over the salad in the mixing bowl.
10. Toss the salad to combine all ingredients and serve right away.